Friday, October 11, 2013


Easy Boston Cream Cupcakes

  • 18-1/4 oz. pkg. yellow cake mix
  • 3.4-oz. pkg. instant vanilla pudding mix
  • 1 c. cold milk
  • 1-1/2 c. frozen whipped topping, thawed and divided
  • 4 1-oz. sqs. semi-sweet baking chocolate
  1. Prepare cake mix according to package directions.
  2. Fill greased muffin cups ⅔ full and bake at 350 degrees for 15 to 20 minutes.
  3. Cool completely.
  4. Whisk pudding mix and milk for 2 minutes; let stand 5 minutes.
  5. Use a serrated knife to cut off the top of each cupcake; set tops aside.
  6. Stir ½ cup whipped topping into pudding.
  7. Spoon one tablespoon onto each cupcake; replace cupcake tops.
  8. In a microwave-safe bowl, combine remaining whipped topping and chocolate.
  9. Microwave for one minute; stir and microwave an additional 30 seconds.
  10. Stir until chocolate is melted; let stand 15 minutes.
  11. Frost cupcakes with chocolate mixture.


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